Pan-Roasted Salmon with Avocado and Tomato Salad

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp-skinned salmon pan-roasted to perfection served alongside a refreshing avocado and tomato salad dressed with lime and fresh herbs. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 20 minutes, pairs salmon fillets, ripe avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 410 cal/serving

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Ingredients

4 pieces (6 oz each), skin on salmon fillets
1 large, diced ripe avocado
1 1/2 cups, halved cherry tomatoes
1/4 small, finely diced red onion
1/4 cup chopped fresh cilantro
3 tbsp freshly squeezed lime juice
3 tbsp, divided olive oil
2 tsp, divided sea salt
1 tsp, divided black pepper
1/2 tsp garlic powder

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Instructions

Step 1: Pat dry 4 skin-on salmon fillets (6 oz each) and season both sides with 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and cook for 5-6 minutes without moving until skin is crisp and golden.
Step 3: Flip salmon and cook for 2-3 minutes until fish is opaque and flakes easily. Remove from heat and keep warm.
Step 4: In a medium bowl, combine 1 large diced ripe avocado, 1 1/2 cups halved cherry tomatoes, 1/4 small finely diced red onion, 1/4 cup chopped fresh cilantro, 3 tbsp lime juice, 1 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper. Gently toss to combine.
Step 5: Serve the pan-roasted salmon alongside the avocado and tomato salad for a vibrant, Whole30-friendly dish.